1. Preheat oven to 350°. Line 8-inch square baking dish with foil so foil extends about 2 inches over sides of dish.
2. In medium bowl, beat butter and sugar with mixer on high speed 2 minutes or until light and fluffy. Add egg, sunflower seed butter and vanilla extract; beat on medium speed, 1 minute or until incorporated. Add flour and baking powder; beat on low speed 2 minutes or until incorporated.
3. Reserve 1 cup dough; press remaining dough over bottom of prepared pan and spread with preserves. Sprinkle sunflower seeds over preserves; crumble reserved dough over top. Bake blondie 30 minutes or until top is golden brown; cool 30 minutes on wire rack. Use foil to lift blondie out of dish; cut into 16 squares.
- 16 g Total Fat
- 5 g Saturated Fat
- 27 mg Cholesterol
- 88 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 9 g Sugars
- 6 g Protein
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Nutritional Information
- 16 g Total Fat
- 5 g Saturated Fat
- 27 mg Cholesterol
- 88 mg Sodium
- 21 g Carbohydrates
- 2 g Fiber
- 9 g Sugars
- 6 g Protein
Directions
1. Preheat oven to 350°. Line 8-inch square baking dish with foil so foil extends about 2 inches over sides of dish.
2. In medium bowl, beat butter and sugar with mixer on high speed 2 minutes or until light and fluffy. Add egg, sunflower seed butter and vanilla extract; beat on medium speed, 1 minute or until incorporated. Add flour and baking powder; beat on low speed 2 minutes or until incorporated.
3. Reserve 1 cup dough; press remaining dough over bottom of prepared pan and spread with preserves. Sprinkle sunflower seeds over preserves; crumble reserved dough over top. Bake blondie 30 minutes or until top is golden brown; cool 30 minutes on wire rack. Use foil to lift blondie out of dish; cut into 16 squares.